SHARON LEE’S STEWED TOMATOES
Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!
1 T. margarine
2 T. extra virgin olive oil
1/2 lb. white mushrooms, diced into 3/8 – 1/2 inch cubes
2 garlic cloves, peeled and finely chopped
2 T. Burgundy wine
2 very lg. ripe, juicy fresh tomatoes
2 T. additional wine
2 t. sugar
1 T. coarsely chopped fresh cilantro
sea salt and black pepper
In medium skillet, over low heat, melt margarine with oil. Add mushrooms and garlic, a little salt and pepper, and saute till mushrooms become golden browned.
Add 2 tablespoons wine; stir and cook till all of wine evaporates.
Fill another saucepan with water. Bring to boil. Submerge each tomato into the boiling water for 15-30 seconds. Using a slotted spoon, remove immediately, peel, core and cut into 3/4 inch cubes.
Add tomatoes to skillet. Add 2 more tablespoons of wine, and cook over medium heat about 3 minutes or till liquid releases from the tomatoes, producing a nice broth.
Add sugar and cilantro, salt to taste, pepper liberally. Reduce heat to low, cover and cook for 5 minutes.
Remove from heat and serve at once in individual little vegetable/custard cups.
Notes: Serve these highly flavorful and aromatic tomatoes as a side dish. Be sure to add broth along with solids to each cup.
Do not overcook, otherwise you’ll lose the precious tomato broth through evaporation.